Freezer-friendly coq au vin pie with potato topping
A French favourite gets a modern twist in this coq au vin pie recipe. Serve this potato-topped dish hot from the oven or freeze and enjoy later when you want a home cooked dinner in a snap
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Stove
- Saucepan
- Baking dish
- Plate
- Mixing bowl
- Wooden spoon
- Paper towel
- Kitchen scale
- Measuring cup
Ingredients
- 8 chicken thigh fillets, cut into chunks
- 1/4 cup seasoned flour, plus 2 tbsp extra
- 100 grams butter, chopped
- 4 rashers rindless bacon, sliced
- 300 grams button mushrooms, trimmed
- 12 shallots, peeled, trimmed
- 4 garlic cloves, crushed
- 1 cup dry white wine
- 2 cups chicken stock
- 2 tablespoons thyme leaves, plus extra to serve
- 2 tablespoons tomato paste
- 750 grams potatoes, finely sliced
- 3/4 cup grated gruyère cheese
- salad leaves to serve
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